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Fluffy Cranberry Cheese Pie

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Tart and Sweet at the same time. Not overly rich. A gentle blending of all flavours.

Serves 8

Ingredients

  • cranberry topping
  • 1 pkg. (3 0z.)raspberry gelatin
  • 1/3 c. sugar
  • 1-1/4 c. cranberry juice
  • 1 can (8 0z.) jellied cranberry sauce
  • Filling
  • 1 pkg. (3oz.) cream cheese, softened
  • 1/4 cup sugar
  • 1 tbsp. milk
  • 1 tsp. vanilla extract
  • 1/2 cup whipped topping
  • 1 pastry shell (9 in.)baked
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Method

  1. In a mixing bowl, combine gelatin and sugar; set aside. In saucepan, bring cranberry juice to a boil. Pour over gelatin mix, stirring to dissolve. Stir in the cranberry sauce. Chill until slightly thickened.
  2. Meanwhile, in another bowl,beat cream cheese, sugar, milk & vanilla until fluffy. Fold in the whipped topping. Spread evenly in pie shell. Beat cranberry topping until frothy; pour over filling. Chill overnight. Yield 6-8 servings.
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Notes & Tips

I double the recipe for the filling. If you use commercial deep-dish pie shells, it will make two pies.

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4

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